Table of Contents
Why Make This Recipe
Pot roast is a classic comfort food that warms the heart and satisfies the appetite. It’s an easy dish that brings family and friends together around the dinner table. The slow-cooked meat turns tender and flavorful, while the vegetables soak up all the delicious juices. Whether it’s a special occasion or a weeknight meal, pot roast never fails to impress.
How to Make Pot Roast
Ingredients:
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 Tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 cup red wine (optional, can use beef stock instead)
- 2 to 3 cups beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 Tbsp. tomato paste (optional)
Directions:
- Choose a nicely marbled piece of meat and season it generously with salt and pepper.
- Preheat the oven to 275 degrees F.
- Heat a large pot or Dutch oven over medium-high heat and add olive oil.
- Cut the onions in half and slice the carrots into 2-inch pieces.
- Brown the onions in the hot pot and then remove them.
- Brown the carrots in the same pot for about a minute.
- If needed, add more olive oil and sear the chuck roast until browned on all sides, then remove.
- Deglaze the pan with red wine or beef stock, scraping the bottom.
- Return the roast to the pan, covering it halfway with beef stock.
- Add the browned onion, carrots, rosemary, thyme, and tomato paste if using.
- Cover with a lid and roast in the oven: 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast.
How to Serve Pot Roast
Serve pot roast on a large platter, surrounded by the tender vegetables. It’s great with mashed potatoes or crusty bread to soak up the gravy. Don’t forget to drizzle some of the flavorful sauce over the meat for extra taste!
How to Store Pot Roast
Allow any leftovers to cool before storing them. Place the pot roast and vegetables in an airtight container and store it in the refrigerator for up to three days. You can also freeze it for up to three months. Just remember to thaw it in the refrigerator before reheating.
Tips to Make Pot Roast
- Make sure to choose a well-marbled chuck roast for the best flavor and tenderness.
- Don’t rush the browning process; it adds a lot of depth to the dish.
- Feel free to adjust the veggies based on what you have at home; potatoes, parsnips, or celery can work well too.
Variation
For a little twist, try adding different herbs like oregano or bay leaves. You can also use a mix of different root vegetables for added flavor and texture.
FAQs
1. Can I use other cuts of meat for pot roast?
Yes, you can use other cuts like brisket or round, but chuck roast is preferred for its tenderness and flavor.
2. Is it necessary to brown the meat?
Browning the meat is not strictly necessary, but it adds a rich taste and beautiful color to the final dish.
3. Can I cook pot roast in a slow cooker?
Absolutely! Simply follow the same steps to sear the meat and veggies, then transfer them to a slow cooker and cook on low for 6-8 hours.
Pot Roast
Ingredients
Method
- Choose a nicely marbled piece of meat and season it generously with salt and pepper.
- Preheat the oven to 275°F.
- Heat a large pot or Dutch oven over medium-high heat and add olive oil.
- Cut the onions in half and slice the carrots into 2-inch pieces.
- Brown the onions in the hot pot and then remove them.
- Brown the carrots in the same pot for about a minute.
- If needed, add more olive oil and sear the chuck roast until browned on all sides, then remove.
- Deglaze the pan with red wine or beef stock, scraping the bottom.
- Return the roast to the pan, covering it halfway with beef stock.
- Add the browned onion, carrots, rosemary, thyme, and tomato paste if using.
- Cover with a lid and roast in the oven: 3 hours for a 3-pound roast, or 4 hours for a 4 to 5-pound roast.
